Lüchow’s Kartoffel Klösse (Potato Dumplings) 2 |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Serve as a complement to Lüchow’s Sauerbraten. This is one of two Potato Dumpling recipes from Jan Mitchell's Lüchow’s German Cookbook (1952). Ingredients:
2 lbs raw potatoes |
4 slices white bread |
1 teaspoon salt |
1/4 teaspoon pepper |
1 onion, grated |
1 teaspoon minced parsley |
2 eggs, well beaten |
1/4 cup flour |
1 1/2 quarts boiling salt water |
Directions:
1. Wash, peel, and grate potatoes. Soak bread in a little cold water; squeeze out as much water as possible. Mix bread, salt, pepper, onions, and parleys. Add potatoes and eggs; mix well.
2. Form into balls; roll lightly in flour; drop into salted boiling water (1 teaspoon salt to each quart water). Cover pot tightly; boil 15 minutes. Serve with sauerkraut, beef, or chicken. Serves 4 or more.
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